JPH1099058A - Liquid food or drink containing solid material - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a liquid food containing a suspended floating edible solid material. SOLUTION: This liquid food containing a suspended floating edible solid material contains >0.03 pt.wt. and <0.5 pt.wt. of glean gum, >0.002 pt.wt. and <=0.05 pt.wt. of tamarind seed gum and >=0.001 and <0.010 pt.wt. of a soluble calcium salt and/or magnesium salt in terms of calcium and/or magnesium based on 100 pts.wt. of the formulated food or drink liquid. The drink, etc., has high fluidity and is comfortably swallowable without leaving a solid residue in the oral cavity.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a liquid food or drink containing edible solids such as jelly pieces or fruit tissues. The present invention relates to a liquid food or drink containing a solid substance having an improved tactile sensation as a food or drink, wherein the food and drink can be drunk integrally with the food and drink preparation liquid part, and have a smooth drinking comfort as a whole.

[0002]

2. Description of the Related Art In liquid foods and beverages containing solids, it has been conventionally known to improve the dispersion stability of the solids in the food and drink preparation liquid so that the solids can be drunk integrally with the food and drink preparation liquid part by, for example, heat resistance and acid resistance. The use of viscosifying thickening polysaccharides has been considered. For example, in order to maintain a dispersed state of jelly grains, citrus fruits, and pulp as solids, a food instant solid beverage (Japanese Patent Application Laid-Open No. 62-130671)
), A viscous food (JP-A-62-151148), and a method for producing a granular food-containing beverage (JP-A-5-3773). However, JP-A-62-130671 and JP-A-62-151148 discuss only the use of gellan gum alone.
Discloses that gellan gum alone or a combination of gellan gum and kappa-carrageenan is preferred over the other polysaccharides tested.

[0003]

SUMMARY OF THE INVENTION In liquid foods and beverages containing solids, the prepared food and beverage mixture and the solids are integrated to improve the floating and dispersing properties of the solids, as well as the comfort of drinking as a favorite product. There has been a demand for foods and beverages with improved texture. However, such foods and drinks have not yet been developed. An object of the present invention is to provide a liquid food or drink containing an edible solid which is suspended and dispersed, which solves the above-mentioned problems.

[0004]

SUMMARY OF THE INVENTION In general, the present invention relates to a liquid food or drink containing solid matter, and more particularly to a liquid food or drink containing a suspended and edible solid matter. Gellan gum is more than 0.03 to less than 0.05 parts by weight, tamarind seed gum is more than 0.002 to 0.05 parts by weight, and 0.001 to 0.010 in terms of calcium and / or magnesium based on 100 parts by weight.
It is characterized by containing less than parts by weight of soluble, calcium and / or magnesium salts.

[0005] The present inventors have found that, in a liquid food or drink containing an edible solid which is suspended and dispersed, by selecting the above-mentioned constituent requirements, the floating and dispersibility of the solid and the tactile sensation are improved. It became possible to obtain food and drink, and the present invention was completed. The present inventors can drink a food and drink preparation liquid of a liquid food and beverage containing a solid and a solid as a single body (the liquid part and the solid can be separated from each other, but only the solid remains in a bottle or a mouth at the time of drinking) It was possible to drink at the same time as the liquid portion without having to drink), and also focused on improving the tactile sensation such as smoothness during drinking, and conducted intensive studies on the physical properties of the prepared food and drink liquid. As a result, a specific amount of gellan gum and tamarind seed gum are combined and used in the food / beverage preparation liquid portion within a range not solidifying, and after dissolution, a small amount of soluble calcium salt and / or magnesium salt is added thereto, followed by mixing and cooling. It has become possible to obtain a food and drink preparation liquid having an improved texture as a product. Further, the food and drink preparation liquid, gellan gum and tamarind seed gum function not as a gelling agent but as a thickening stabilizer, exhibiting an effect on the floating and dispersing properties of solids, and the food and drink preparation liquid and the solids during drinking. It also had the excellent property that it could be drunk as a whole.

[0006]

BEST MODE FOR CARRYING OUT THE INVENTION The present invention will be specifically described below. The liquid food / beverage product containing a solid in the present invention refers to a food / drink which is separable into a solid portion and a food / beverage preparation liquid portion and is drinkable. The term “liquid” as used in the present invention means that the food or beverage as a product is in a state where the fluidity is maintained and a solid as its content can be suspended and dispersed. The term “suspension-dispersion” as used in the present invention means that the distribution of solids in a liquid food or drink product, which is a stationary product, is apparently nearly uniform in the upper, middle, and lower portions of the container.

[0007] In the present invention, the food / beverage preparation liquid includes water, fruit juice drink, pulp drink, soft drink, milk drink, soy milk drink, tea drink, tea drink, nutritional drink, vegetable juice, mentsuyu, ramen soup, liquid dressing. , Soup, miso soup, and the like in the form of a liquid in appearance, but are not limited to these as long as they are drinkable. In preparing these food and drink preparations, gellan gum, tamarind seed gum, and soluble calcium and / or magnesium salts are contained as a part of the raw materials within a range in which the fluidity of the food and drink preparations is not lost. It is possible to use a conventionally used technique for the production of the food and beverage preparation liquid part according to the present invention. Specifically, as the raw materials, gellan gum, tamarind seed gum, soluble calcium salt and / or Or, in addition to magnesium salts, sugars such as fructose-glucose liquid sugar, white sugar, granulated sugar, fructose, glucose, oligosaccharides and / or sweeteners such as aspartame, stevia, fucose, miraculin, lacanca and / or red cabbage, annatto Carotenoids, flavonoids, coloring agents such as anthocyanins and / or preservatives such as forsythia extracts and / or antioxidants such as rice bran extract and / or bitters such as caffeine and / or citric acid, sodium citrate,
Acidulants such as malic acid, lactic acid, phosphoric acid, tartaric acid, phytic acid and / or emulsifiers such as glutamic acid, taurine, arginine, asparagine, sodium inosinate, whey minerals and / or glycerin fatty acid esters and / or Vitamin A, Carotene, Vitamin B1, Vitamin B2, Vitamin B6, Vitamin B12, Vitamin C, Vitamin D, Vitamin E, Enhancers such as folic acid and / or agents for manufacturing such as silicone and / or food materials and foods such as fragrances An edible substance such as an additive can be used, and if necessary, an alcohol can be contained within a range that does not cause precipitation of the content.

[0008] The pH of a food or drink product using the food or drink mixture referred to in the present invention can be selected within the range of ordinary food and drink, and can be in the range of 2.5 to 7.0. The pH is preferably in the range of 3.0 to 4.5, and more preferably in the range of 3.4 to 3.8.

[0009] Among the solids referred to in the present invention, among the edible ones, jelly, citrus cyano, citrus pulp, apple puree, apple pulp, pineapple pulp, peach pulp, grape pulp, strawberry pulp, carrot puree, red bean Microbial tissues such as soybeans, sesame, shredded vegetables, vegetable pulp, animal and plant tissues such as animal meat, edible bacteria such as lactic acid bacteria, yeasts, molds such as rice koji, and mushrooms such as shiitake are suitable. .

[0010] In the present invention, it is possible to use a conventionally employed technique for the production of jelly when the solid is jelly. Specifically, gellan gum and locust bean gum are used as raw materials. , Tamarind seed gum, xanthan gum, carrageenan, guar gum, pectin, crystalline cellulose, carboxymethylcellulose, konjac mannan, agar, sodium alginate, chitin, glucosamine and the like can be used alone or in combination. In the jelly, sugars such as fructose-glucose liquid sugar, white sugar, granulated sugar, fructose, glucose, oligosaccharides and / or sweeteners such as aspartame, stevia, fucose, miraculin, lacanca and / or red cabbage, annatto, Colorants such as carotenoids, flavonoids, anthocyanins and / or preservatives such as forsythia extract and / or antioxidants such as rice bran extract and / or bitters such as caffeine and / or citric acid, sodium citrate, apple Acid, lactic acid, phosphoric acid, tartaric acid, phytic acid and other acidulants and / or glutamic acid, taurine, arginine, asparagine, sodium inosinate, whey minerals and other condiments and / or emulsifiers such as glycerin fatty acid esters and / or vitamins A, carotene, vitamin B
1. Vitamin B2, Vitamin B6, Vitamin B12, Vitamin C, Vitamin D, Vitamin E, Enhancers such as folic acid, calcium lactate, calcium chloride and / or agents for manufacturing such as silicones and / or food materials and foods such as flavors Edible substances, such as additives, can be used. Those obtained by dissolving, mixing and adjusting the pH of these raw materials are sterilized, cooled and solidified. The solidified jelly can be cut into small pieces using a molding machine such as a die cutter or a mince machine. In another method, for example, in a jelly mainly composed of gellan gum, a material obtained by heating and dissolving raw materials other than calcium and / or magnesium ion-containing components in deionized water,
It is also possible to prepare a spherical jelly-like jelly by dropping into, for example, a cooled calcium lactate solution prepared in another container. However, as long as appropriate hardness is obtained, an arbitrary step can be selected for molding the jelly. In particular, when used in foods and drinks prepared in an acidic manner, 0.1 to 0.5 part by weight of gellan gum is mainly blended with respect to 100 parts by weight of jelly, and xanthan gum, guar gum, and locust bean gum are further blended as necessary. It is possible to use 5 to 15 parts by weight of granulated sugar, 0.05 to 0.5 part by weight of sodium citrate, and, if necessary, jelly to which acidulants, vitamins, coloring agents, and flavors are added.

In the present invention, the shape of the solid material can be a cube, a rectangular parallelepiped, a polyhedron, a sphere, an ellipse, a sac, or the like, but is not limited thereto. Shapes are also possible.
Further, as the size of the solid material, a material passing through a mesh having a side of 10 mm can be used, and preferably, a solid material having a side of 0.1 mm is used.
Those that pass through a mesh of 8 mm on a side without passing through a mesh of 3 mm are preferable from the viewpoint of tactile sensation.
It is most preferable to pass through a mesh of 5 mm on a side without passing through the mesh of the above. The amount of the solid in the present invention added to the food and beverage preparation liquid part is 0.5 to 40 parts by weight, preferably 1 to 30 parts by weight, based on 100 parts by weight of the food and drink preparation liquid.
More preferably, it is 2 to 20 parts by weight from the appearance.

[0012] Gellan gum in the present invention refers to gellan gum which is recognized as a food additive.

The tamarind seed gum referred to in the present invention is:
Tamarind seed gum that is recognized as a food additive.

The soluble calcium salt and / or magnesium salt referred to in the present invention refers to edible substances, such as food additives and food materials, which can exist as cations in an aqueous solution, and include, for example, calcium glutamate. , Calcium lactate, calcium chloride, calcium citrate,
Food additives such as calcium gluconate, calcined calcium, uncalcined calcium, calcium carbonate, calcium hydroxide, magnesium chloride, magnesium sulfate, and food materials such as milk calcium, bittern, seawater, etc. can be used and used alone or in combination. Although possible, these types are not limited. The use of calcium lactate is preferred from the viewpoint of good solubility when used in a food and drink preparation liquid and good touch as a food and drink.

Representative examples of the method for producing a liquid food or drink containing a solid substance of the present invention are as follows, but the present invention is not limited thereto. Gellan gum, tamarind seed gum and, if necessary, sodium citrate are dissolved in deionized water in required amounts, and this solution is mixed with a separately prepared sugar solution. After mixing a separately prepared soluble calcium salt, for example, a calcium lactate solution, into the mixture, the mixture is cooled to make the whole liquid temperature 40 ° C. or lower. Further, after adding fruit juice, vitamin C, citric acid, fragrance and the like to the mixture, deionized water was added, and if necessary, citric acid and the like were added again to obtain a required amount of 100% by weight and a predetermined pH.
In all the steps, the components were homogenized by gentle stirring. The prepared food and drink prepared by this method did not solidify (gel), and the polysaccharide in the component functioned as a thickening stabilizer. Separately, a solid material with a diameter of about 3
A jelly ball of mm was prepared by a conventional method. Using these, jelly balls were added to the heated food / beverage preparation, stirred uniformly, filled in a pre-warmed bottle so as not to be damaged by heat shock, and stoppered. Cool it slowly or 8
After being kept in warm water at 5 ° C. for 15 minutes, it was cooled to obtain a liquid food or drink product.

In order to improve the tactile sensation at the time of drinking of the solid and the food and drink preparation liquid and the floating dispersibility of the solid in the food and drink preparation liquid, the amount of gellan gum used in 100 parts by weight of the food and drink preparation liquid is as follows. More than 0.03 to less than 0.05 parts by weight and the amount of tamarind seed gum used is more than 0.002 to 0.05 parts by weight, and ranges from 0.001 to less than 0.010 parts by weight in terms of calcium and / or magnesium. It is possible to use a soluble calcium salt and / or magnesium salt in the above, and it is possible to adjust the amount to be used within the above range depending on the kind and specific gravity of the solid substance or to adjust the feel. In particular, the tactile sensation of the food and drink preparation liquid is not only the viscosity when the food and drink are contained in the mouth together with the solid matter, but also the physical properties such as adhesion and fluidity, that is, the tactile sensation obtained by the synergistic effect of gellan gum and tamarind seed gum Therefore, a comprehensive evaluation of them is necessary.

The tactile sensation referred to in the present invention refers to the texture, such as smoothness, viscousness, fluidity, and adhesion to the tongue, and the solid substance and the food and drink preparation liquid when drinking the food and drink preparation liquid. It refers to the sensual sensation such as the sensation in the mouth.

[0018]

EXAMPLES The present invention will be described in more detail with reference to the following Examples, but it should not be construed that the invention is limited thereto.

Example 1 Gellan gum, tamarind seed gum and calcium lactate as a calcium or magnesium source in a food and drink preparation for evaluating the feel of liquid food and drink containing solid matter and the floating and dispersibility of the solid in the food and drink -The food and drink preparation liquid was prepared by changing the mixing ratio of pentahydrate or magnesium sulfate. The preparation of the food and drink preparation liquid was performed using deionized water at 80 ° C. in the amounts of gellan gum and tamarind seed gum shown in Table 1 in each test plot and sodium citrate 0.008.
g and lactose 0.04 g are dissolved using a high-speed stirrer, and this solution is mixed with a separately prepared solution of 9 g of granulated sugar dissolved in deionized water. After mixing a solution prepared by dissolving calcium lactate pentahydrate or magnesium sulfate corresponding to the amount of soluble calcium or soluble magnesium in each test section separately prepared in this mixed solution,
An appropriate amount of deionized water cooled to 0 ° C. is mixed to bring the total liquid temperature to 40 ° C. or less. Further, 0.6 g of lemon juice, 0.065 g of vitamin C, and 0.1 ml of anhydrous citric acid were added to this mixture.
After addition of 05 g and 0.1 g of perfume, deionized water cooled to 20 ° C. was added, and if necessary, citric acid was added again so as to have a pH of 3.6 to bring the total amount to 100 g. In all the steps, the components were homogenized by gentle stirring. Separately, the solid material is about 3m in diameter
m jelly balls were prepared by a conventional method. That is, 80 ° C
90 g of granulated sugar, 4 g of gellan gum, 0.01 g of guar gum, and 0.1 g of xanthan gum in 700 g of deionized water.
After uniformly dissolving 01 g, locust bean gum 0.01 g, sodium citrate 1 g, and lactose 4.6 g, the mixture was cooled to 25 ° C., and vitamin A emulsion 3 g, vitamin E emulsion 5 g,
2 g of a carotenoid pigment and 1 g of a fragrance were sequentially added and mixed, and an appropriate amount of deionized water was further added to obtain a total of 1000 g of solution A. In another container, 700 g of deionized water is placed, and 90 g of granulated sugar, 10 g of calcium chloride dihydrate,
1 g of the fragrance was sequentially mixed, and an appropriate amount of deionized water was further added to make the total amount 1000 g, thereby obtaining a solution B. About 20 parts of this solution B
The solution A was dropped while keeping the temperature at ℃ and stirring gently to obtain a jelly ball having a diameter of about 3 mm. Further, jelly balls were added to 96.5 parts by weight of each of the food and beverage preparations heated to 95 ° C.
5 parts by weight were added, stirred uniformly, filled into a 190 ml bottle preheated to 60 ° C., and stoppered. The total weight was 300 g. This was kept in hot water at 85 ° C. for 15 minutes and sterilized, and then cooled to 20 ° C. to obtain a beverage product.

Each beverage product in each test group was compared with each other in terms of stability of suspended solid dispersion and sensory test. The sensory test was performed by 10 panelists, and the touch feeling was compared. For the comparison of the floating dispersion stability of solids, after thoroughly stirring the beverage product of each test section, wrap the bottle mouth with a string,
As a pendulum with a string length radius of 50 cm, ±
It was made to oscillate at an angle of 30 degrees for 30 seconds, and the sedimentation state of the solid was compared. The results are shown in Table 1.

[0021]

[Table 1]

* 1-: 30% or more of the solids kept in the suspended dispersion state ±: Less than 30% of the solids kept in the suspended dispersion state +: Almost all solids settled * 2 Viscometer (B Type viscometer), 20 ° C

It is clear from the comparison between the test sections 1 and 2 that tamarind seed gum works synergistically with gellan gum, has an effect on the floating and dispersing properties of solids, and the test section 1 has a better tactile sensation. By comparison of test plots 3-6 and 16,
With respect to 100 parts by weight of the food and drink preparation liquid, the gellan gum concentration of 0.030 parts by weight does not provide a sense of unity between the jelly ball and the food and drink preparation liquid, and 0.052 parts by weight causes the food and drink preparation liquid part to become jelly. Unavailable. Therefore, the use concentration of gellan gum is preferably more than 0.030 to less than 0.050 parts by weight, particularly preferably 0.035 to 0.045 parts by weight. The concentration of tamarind seed gum is more than 0.002 to 0.050 parts by weight in consideration of the comparison of the test plots 1, 7, 8, 9, 10, and 11 and others.
Particularly, 0.003 to 0.030 parts by weight is suitable. On the other hand, if the calcium content is less than 0.001 parts by weight as compared with the test plots 12 and 13, the fluidity of the liquid is conversely lost and the beverage is unsuitable. Results from test plots 12, 13, 14, 15
Suitable amounts of soluble calcium were from 0.001 to less than 0.010 parts by weight.

In the addition of soluble magnesium as a substitute for soluble calcium, the same results were obtained as when calcium was used. These are synergistic to the stability of suspension and dispersion of solids in food and beverage preparations, especially to the touch, by the combination of gellan gum having a linear structure and the reaction of divalent calcium and magnesium ions and tamarind seed gum having a side chain structure. It is presumed that this was effective.

From the above, the optimum concentration of gellan gum is 0.1.
030 to less than 0.05 parts by weight, tamarind seed gum is more than 0.002 to 0.050 parts by weight, calcium and / or
Alternatively, the fluidity was maintained at 0.001 to less than 0.010 parts by weight as magnesium. Separately from the experimental section, 0.025 g of gellan gum, 0.0229 in terms of calcium
In the case of g, the result was ± after the pendulum treatment.

Example 2 A liquid food or drink containing a solid substance using apple puree as a solid substance was prepared by a conventional method with the composition shown in Table 2.

[0027]

[Table 2] Table 2 Drinks with apple puree ───────────────────────────── Fructose glucose liquid sugar 100.0g 1/5 apple Transparent fruit juice 20.0 g apple puree 200.0 g citric acid 1.0 g sodium citrate 1.0 g flavor 1.0 g malic acid 0.5 g gellan gum 0.4 g vitamin C 0.2 g calcium lactate pentahydrate 0.07 g tamarind Seed gum 0.03g Deionized water balance Total 1000.0g

The apple puree drink obtained by the above-mentioned blending is excellent in transparency, fluidity and texture, and also excellent in suspension and dispersion stability of solids. Even after a storage test for 6 months, apple puree is uniform. Was suspended and dispersed.
Similarly, a beverage was prepared in which gellan gum and tamarind seed gum were not mixed. In this system, 90% of the apple puree settled within 10 minutes, and the tactile sensation was not one.

Example 3 The effects of gellan gum and tamarind seed gum were compared using (A) 3 mm square peach pulp, (B) orange sac, and (C) crushed grape pulp as an alternative to apple puree of Example 2. did. In the system containing gellan gum and tamarind seed gum, (A), (B), and (C) all had good tactile sensation, and the solids were uniformly suspended and dispersed even after the storage test for 6 months. However, in systems containing no gellan gum and tamarind seed gum, (A), (C)
In (B), the solid material was settled, and in (B), the solid material was floating, and the tactile sensation was not one.

[0030]

As described above, the solid-state liquid food or drink according to the present invention has a good tactile sensation and excellent stability of suspension and dispersion of the solid, so that when mixed in the mouth, the food and drink preparation liquid and the solid are solid. It can be swallowed together and has a good sense of throat.
In addition, it is possible to provide a product that looks good because most of the solids are suspended in appearance.

 ──────────────────────────────────────────────────続 き Continuing on the front page (72) Inventor Koichi Seito 2-15-10 Nihonbashi, Chuo-ku, Tokyo Inside Takara Shuzo Co., Ltd. Tokyo office

Claims (1)

[Claims] 1. A liquid food or drink containing an edible solid which is suspended and dispersed, wherein gellan gum is used in an amount of more than 0.03 to less than 0.05 part by weight based on 100 parts by weight of the prepared food or drink.
More than 0.002 to 0.05 parts by weight of tamarind seed gum and 0.1% in terms of calcium and / or magnesium.
A liquid food or drink containing solid matter, comprising 001 to less than 0.010 parts by weight of a soluble calcium salt and / or magnesium salt.